Ingredients:

  • 4 (approx. 30 cm / 12-inch) high-quality sub rolls, hoagie rolls, or Italian loaf sections
  • 115 g (4 oz) thinly sliced Spicy Capicola
  • 115 g (4 oz) thinly sliced Mortadella
  • 115 g (4 oz) thinly sliced Genoa Salami
  • 8 slices (approx. 170 g / 6 oz) Sharp Provolone cheese, thinly sliced
  • 60 ml (¼ cup) Red Wine Vinegar
  • 120 ml (½ cup) Extra Virgin Olive Oil
  • 1 clove Garlic, minced or grated
  • 1 tsp Dried Oregano
  • ½ tsp Dried Basil
  • ¼ tsp Red Pepper Flakes (optional, for a kick)
  • ½ tsp Fine Sea Salt
  • ¼ tsp Black Pepper, freshly ground
  • 1 head Iceberg Lettuce, shredded finely
  • 2 large Roma Tomatoes, thinly sliced
  • ½ medium Red Onion, very thinly sliced (shaved)
  • 60 g (2 oz) Sliced Pickled Pepperoncini or banana peppers (drained well)
  • Optional: 2 Tbsp Mayonnaise

Instructions:

  1. Prepare the Vinaigrette: In a small bowl or jar, combine the red wine vinegar, olive oil, minced garlic, oregano, basil, red pepper flakes, salt, and pepper. Whisk vigorously or shake until the dressing is well combined and slightly emulsified. Taste and adjust seasoning; set aside.
  2. Prep the Vegetables: Slice the tomatoes and red onion very thinly. Shred the iceberg lettuce finely. In a separate bowl, lightly toss the sliced onions and pepperoncini with 2 tablespoons of the prepared vinaigrette.
  3. Prepare the Rolls: Using a serrated knife, slice each sub roll lengthwise, but do not cut all the way through, leaving a hinge on one side. Brush the interior surfaces of both sides of the bread generously with the remaining vinaigrette. (Optional: Spread a thin layer of mayonnaise on one side.)
  4. Layer the Meats and Cheese: Lay the 8 slices of Provolone evenly across the bottom half of the bread to act as a moisture barrier. Layer the cured meats (Capicola, Mortadella, Salami) on top of the cheese in a deliberately loose, fluffy manner—do not flatten the slices.
  5. Add the Vegetables and Finish: Place the tomato slices evenly over the meats; season lightly with salt. Spoon the dressed onion and pepperoncini mixture over the tomatoes. Heap the shredded lettuce on top.
  6. Wrap and Rest: Press the top half of the roll gently down onto the filling. Wrap each finished sub tightly in plastic wrap or parchment paper to compress the ingredients. Allow the Italian Sub to rest in the refrigerator for at least 30 minutes. Unwrap, slice in half diagonally, and serve immediately.